Brussels sprouts pizza carbonara from Modern Comfort Food (page 129) by Ina Garten

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Notes about this recipe

  • Abchmiel on March 09, 2026

    Halved the recipe and used a dough that served two! Came out delicious!

  • anya_sf on October 25, 2020

    I used homemade pizza dough (from The Best Recipe). Shaping the pizzas into 8"x12" rectangles enabled them to fit better on the parchment, which I dusted with semolina. Rather than have leftover bechamel, I used it all on the pizzas, which worked fine with the size pizzas I made. Didn't bother measuring the cheese, just grated some directly on each pizza. Pre-diced (1/4") pancetta worked, just needed to cook it a bit longer. Instructions were slightly confusing on whether the pizzas should be baked all together ("position 2 racks in the oven") or one sheet at a time ("bake", then "repeat with remaining pizzas"). I baked them all together, carefully rotating halfway through. The pizzas were delicious and served 4 generously for dinner.

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